Bison Bolognese
Bison Recipe
1Setup & Prepare
About This Recipe
Ground bison simmers with vegetables, wine, and tomatoes to create authentic Bolognese sauce. The extended cooking time develops deep flavors while the lean bison stays tender and flavorful.
Cultural Context
This preparation adapts Italian ragu tradition to bison, demonstrating how indigenous protein fits beautifully into Old World cuisine. Long, slow simmering creates rich, complex sauce that rivals traditional beef versions.
2Ingredients
Shopping List
3Cooking Instructions
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Soffritto: Heat oil in large Dutch oven over medium heat. Add onion, carrots, and celery. Cook until very soft, about 15 minutes.
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Meat: Increase heat to medium-high. Add bison and pork. Cook, breaking up meat, until no longer pink, about 10 minutes.
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Milk: Add milk and simmer gently until mostly evaporated, about 10 minutes.
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Wine: Add wine and simmer until mostly evaporated, about 10 minutes.
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Tomatoes: Add crushed tomatoes, tomato paste, stock, bay leaves, oregano, and nutmeg. Season with salt and pepper.
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Simmering: Bring to gentle bubble, then reduce heat to lowest setting. Simmer partially covered for 2-3 hours, stirring occasionally. Add water if too thick.
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Finishing: Remove bay leaves. Adjust seasoning.
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Service: Serve over fresh pasta with grated Parmesan.
4Chef's Notes & Pairings
Chef's Notes
- Don't rush the cooking - time develops flavor
- The milk step is traditional and important
- Sauce should be thick but not dry
- Even better made a day ahead
Wine Pairing
Sangiovese or Chianti Classico honors Italian tradition while complementing bison.
Nutrition Facts
Per serving: 420 calories, 36g protein, 20g fat, 22g carbohydrates. High in protein with vegetables.
